Make Bizcochitos this Holiday Season or Anytime #FBLCookieExchange

These Bizcochitos may be my new favorite Christmas cookie, a shortbread cookie studded with crushed anise seeds and topped with cinnamon sugar. So crisp and flavorful.

Today is reveal day for the recipes for the #FBLCookieExchange organized by the awesome crew at The Pintertest Kitchen. I am excited to see and pin the recipes for the cookies I received.

Chestnut Shortbread, Pumpkin Gingersnaps, Salted Caramel Kahlua Sugar Cookies

Be sure to scroll to the bottom to see all of the recipes by all of the bloggers. I am sure you will find something to tickle your taste buds… in addition to these Bizcochitos of course.

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Bizcochitos

Prep Time

40 mins

Cook Time

10 mins

Total Time

50 mins

 

Bizcochitos (or biscochitos) are a traditional New Mexican cookie made with anise and cinnamon.

Servings: 48 cookies

Ingredients

• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup vegetable shortening
• 2/3 cup sugar
• 1 large egg
• 2-4 tablespoons brandy, red wine or sherry
• 1 teaspoon crushed anise seeds
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Instructions

1. Combine flour, baking powder and salt in a medium bowl. Set aside.
2. In a large mixing bowl, beat shortening until light and fluffy. Add 2/3 cup sugar and beat until combined. Add egg, brandy and anise seeds and mix until combined. Gradually add flour mixture. Chill for at least 30 minutes.
3. Preheat oven to 350° . Line baking sheet with parchment paper.
4. Combine 1/4 cup sugar and cinnamon in a shallow bowl.
5. Roll out dough to 1/4 inch. Cut with a 2" cutter. Press the top in cinnamon sugar. Bake for 8-10 minutes.